JDMCQ's Garage

It's expensive around here. I can't find it for cheaper than about $4/lb. not cheap for a crap cut of meat. I like to get pork shoulder for $1.89/lb better.

 

I want to try the pork, but my wife doesn't eat it.

 

Do you guys ever do a chuck roast in the smoker? If you do can I have the pro's and con's?

 

It is sooooo easy. Dry rub, put it on the smoker at about 220 for an hour to hour and a half per lb.(185* or so) It shreds so easy and is awesome reheated if you don't eat it all. I did about 100 lbs this last year.

 

I finished my 30 k maint today

 

It's been a while since i have done one. I think you want to bring it up to about 165 and it should be fairly juicy becuase it typically has a decent amount of fat. Don't cut the fat off before smoking.

 

THX Adam. Our cuurch is doing a warm nights for the homeless and I usually BBQ chuck roast. This year I want to do some smoked meat as well.

I find the chuck roast on sale for 99 to $1.49 a pound and buy 5 or 6 of them. There is never any left over.

I feel they get enough pasta and chicken.

 

for that price i would buy a few of them too. They are good in the crock pot too.

 

The extra fat works wonders using a rotisserie. Dry rub them 24 hours before cooking and they come out so nice. I usually rub them down with garlic before applying the dry rub.

 

Evening garage and happy new year. I made it to Fredericksburg, DC traffic was terrible. I can imagine how it must be on a workday.

 

Stay safe Dave

 

Keith, bacon is almost done.

 

Morning!! Last nightshift!!

 

This was just the pork belly that was smoked. It is the slab of meat that bacon is made from. I got it before it had been cured and sliced for bacon. It is TASTY!

 

You forgot the "greens"

 

midnight trash run?